About Eve

2011 ISPA Conference and Expo

 

Photos Credit: Tiffany Brown

Spa professionals from across the globe met at Mandalay Bay in Las Vegas, Nev., Nov. 7-9 for the 21st annual International SPA Association Conference & Expo. The annual gathering is the spa industry’s premier event featuring an impressive speaker lineup and an Expo filled with the latest spa industry products. Attendees are able to connect with each other, gain insight into the latest spa innovations and business tactics, and grow as a spa community.

Every year Conference brings new research and business tools to the spa industry. This year marked the launch of the new ISPA Foundation Consumer Snapshot Initiative which will provide insight into ten areas including trends, behavioral patterns and preferences for both spa-goers and non-spa-goers. This on-going initiative was conducted in partnership with PricewaterhouseCoopers.

“Spa professionals realize that making an investment in the ISPA Conference & Expo is making an investment in the future of their business,” said ISPA President Lynne McNees. “Attendees were able to make business connections, find the latest products on the sold-out Expo floor and hear from top-rated speakers all in one place.”

The sold-out Expo floor featured more than 300 booths, representing more than 200 companies, and 50 new products. The ISPA Foundation Live and Silent Auction raised over $100,000 to benefit the educational initiatives of the Foundation which includes scholarships, educational spa resources and research.

An impressive 2,250 attendees from 38 countries chose from 20 Professional Development Sessions on topics including marketing, profitability, integrative medicine and more.

The daily General Sessions featured insightful keynote speakers including Bert Jacobs, chief executive optimist for the Life is good Company. Jacobs shared how word-of-mouth, a healthy dose of optimism and “investing in the customer experience” helped turn his small t-shirt business into a $100 million company. Along the road to success he has given back through the Life is good Kids Foundation which helps kids overcome life-threatening challenges such as violence, illness and extreme poverty.

Best-selling author and futurist Faith Popcorn, CEO of Faith Popcorn’s BrainReserve helped attendees realize that the way to connect with consumers is to be genuine. Popcorn encouraged attendees to get on “The Ark”, a place of inspiration, transparency and reinvention through a series of five commandments including: understanding that consumers are seeking substance over superficiality, listening and responding, using your power for good, embracing their feminine side and embracing change.

Zappos.com CEO and author of the best-selling book Delivering Happiness, Tony Hsieh, helped wrap-up the ISPA Conference by providing details on how to create a culture of happiness in the work environment. Hsieh emphasized the importance of making your clients happy by providing excellent customer service above all else. Attendees were inspired by Hsieh who created one of the best company cultures in the world where employees are encouraged to be weird and give back to their communities. The results of a happy workplace are employees who are more productive and thrilled to come to work every day.

The association honored Angela Cortright, founder and owner of Spa Gregorie’s, with the ISPA Dedicated Contributor Award. Cortright’s long standing contributions to the industry include dedicated service on the ISPA Marketing Task Force and ISPA Board of Directors, as well as being a leader in offering oncology massage programs to breast cancer patients and survivors.

Bert Jacobs chief executive optimist for the Life is good Company received the ISPA Alex Szekely Humanitarian Award presented by Rancho La Puerta Founder and “godmother of spa” Deborah Szekely. Jacobs’ work with the Life is good Kid’s Foundation Playmakers Initiative helps to provide training, resources and support for adults dedicated to caring for underprivileged children, so that all involved lead healthier, more joyful lives.

For more on the 2011 ISPA Conference and Expo, visit the Conference website. The 2012 ISPA Conference and Expo will be held at the Gaylord Palms Resort & Convention Center in Kissimmee, Fla., October 15-17, 2012.

ISPA is recognized worldwide as the leading professional organization and voice of the spa industry. Founded in 1991, ISPA advances the spa industry by providing invaluable educational and networking opportunities, promoting the value of the spa experience and speaking as the authoritative voice to foster professionalism and growth. More details on ISPA are available on experienceispa.com.

Spas are places devoted to overall well-being through a variety of professional services that encourage the renewal of mind, body and spirit.

The Heartland Spa – Chef Barb’s Pumpkin Cookies

 

 

 

 

 

 

1 cup all-purpose flour 1 cup whole wheat flour
3/4teaspoon baking soda
1/2teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4cup organic raw sugar* or firmly packed brown sugar
1/2cup canned pumpkin
1/4 cup maple syrup

* Organic raw sugar is available at most health food stores under the brand name Sucanat.

1. Preheat oven to 350º. Cover baking sheets with parchment paper or grease lightly.
2. In medium bowl, combine flours, baking soda, cinnamon, cloves and ginger.
3. With an electric mixer, beat together sugar, pumpkin, and syrup until well blended. Add flour mixture; mix well.
4. For each cookie, drop 2 tablespoons of dough, 2 inches apart, onto prepared baking sheets. Flatten dough slightly.
5. Bake 15 minutes or until lightly browned. Remove to wire racks to cool completely.

Yield: About 1 dozen cookies
Per serving: (1 cookie) Calories: 54, Fat: 0 g (3% calories from fat), Protein: 1 g, Carbohydrate: 12 g, Cholesterol: 0 mg, Sodium: 48 mg

Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeño Cornbread & Red Chile Slaw

Red Mountain Resort & Spa Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeño Cornbread & Red Chile Slaw

Ingredients
4–4 oz. Portions Pork Tenderloin, trimmed of all fat
¼ Cup Each Portion Prickly Pear BBQ Sauce
Four 2 oz. Servings Grilled Jalapeño Cornbread
¼ Cup Red Chile Pecan Slaw
To Taste Kosher Salt
To Taste Black Pepper

For the Prickly Pear BBQ Sauce
7 oz. Ketsup
5 oz. Prickly Pear Syrup
¼ Cup Apple Cider Vinegar
2 tbsp. Agave Syrup
2 tbsp. Molasses
¼ Cup Cajun Spice

For the Grilled Jalapeño Cornbread
1 Cup Cornmeal
½ Cup All-Purpose Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
1 Large Egg, beaten
3 Large Egg Whites, beaten
¾ Cup Skim Milk, regular
¼ Cup Canola Oil
1 Cup Frozen Corn Kernels, roasted
½ Cup Cheddar-Jack Cheese, shredded
¾ Cup Diced Green Chiles
¼ Cup Jalapeño Peppers, finely diced
¼ Cup Cilantro, rinsed and chopped
2 tsp. Fructose*
½ tsp. Kosher Salt

Directions
• Lightly season pork with salt and pepper.
• Place on hot grill and mark on all sides; brush lightly with BBQ sauce and rotate; allow sauce to
caramelize onto the meat.
• Place cornbread portion onto grill and cook until grill marks are visible on both sides.
• Remove pork and cornbread from grill; plate up and garnish each plate with 1 tbsp. slaw.

For the Prickly Pear BBQ Sauce
• Combine all ingredients in a heavy bottomed saucepot and simmer over medium heat until sauce is
thick enough to coat the back of a spoon.

For the Grilled Jalapeño Cornbread
• Sift together all dry ingredients.
• Mix all other ingredients.
• Slowly mix other ingredients into dry, stirring to remove all lumps.
• Pour onto lightly greased sheetpan and bake at 375° for 25–30 minutes or until a wooden skewer
comes out clean.

For the Red Chile Pecan Slaw
¼ lb. Red Cabbage, shredded
¼ lb. Green Cabbage, shredded
2 tbsp. Pecan Pieces, oil-roasted
¼ Cup Red Chili Vinaigrette
¼ Each Green Bell Pepper, julienned
¼ Each Red Bell Pepper, julienned
¼ Each Yellow Bell Pepper, julienned
1 Pinch Cumin
1 Pinch Black Pepper
Olive Oil (enough to lightly coat pecans)

For the Red Chili Vinaigrette
1 ½ Pepper Jalapeno Pepper
1 tsp. Garlic, chopped
½ tbsp. Shallot, chopped
½ Cup Cilantro
1 Cup Rice Vinegar
½ Cup New Mexico Red Chile Puree (Mae Ploy Sweet Chili Sauce may be substituted)
20 oz. Thickened Vegetable Stock
1 tbsp. Toasted Cumin Seed
2 tbsp. Extra Virgin Olive Oil

Recipe Nutrient Analysis, Single Serving: 340 calories, 24g carbohydrate, 30g protein, 14g fat, 4g saturated fat, 95mg cholesterol,
420mg sodium, 2g fiber

Directions For the Grilled Jalapeño Cornbread
• Portion into 2 oz. squares and toast cornbread on grill just before serving.
* You can find fructose in a health or specialty food store. The same amount of sugar can be substituted. For the Red Chile Pecan Slaw
• Lightly coat pecan pieces with olive oil and chili powder; roast in 375° oven until nuts are roasted,
about 7–10 minutes.
• In a large mixing bowl combine all ingredients and mix thoroughly.
• Refrigerate until ready to serve. For the Red Chili Vinaigrette
• Combine all ingredients except for olive oil.
• Blend until all ingredients are completely incorporated.
• Drizzle in the olive oil.

Yield: 4 Tenderloins, Servings: 4, Serving Size: 10 oz

 

Individual Vegetable Pizzettas – Golden Door Spa – (Serves 6)

Pizza has long been a Wednesday lunch favorite at the Golden Door.   Pizza invites improvisation: devise your own exciting and healthful toppings. In fact, pizza making is a great way to get the whole family in the kitchen, and to get kids to eat things they might not otherwise.  Source: Recipes from Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Dean Rucker with Marah Stets (Clarkson Potter, April 2009, $40.00/ Hardcover).  Special thanks to Destination Spa Group. 

  • Olive oil spray
  • 6 ounces portobello mushroom caps, gills scraped out with a spoon, diced small (2 cups)
  • 1 large zucchini, diced (11/2 cups)
  • 2 garlic cloves, minced
  • Pinch of kosher salt, or to taste
  • Pinch of freshly ground black pepper, or to taste
  • Golden Door Pizza Sauce (page 92 – recipe below)
  • 3 plum tomatoes, cut into 18 thin slices
  • 2 tablespoons grated Parmesan cheese
  • 1 cup Caramelized Onions (page 273-recipe below)
  • 4 ounces fresh mozzarella cheese, diced (1 cup)
  • Fresh baby basil leaves or chopped fresh basil, for serving (optional)

If using pizza stones, place two in the oven. Preheat the oven to 450°F.
Dust the work surface with cornmeal. Divide the pizza dough into six equal balls (each about 1/4 cup). Roll each ball into a 6-inch circle. (Alternatively, to make two large pies, divide the dough in half and roll each portion into a 12-inch circle.) Prick the dough all over with the tines of a fork to prevent large bubbles from forming. Transfer the rolled-out dough to nonstick baking sheets or pizza pans or a regular baking sheet sprinkled with a little cornmeal. If using pizza stones, use a rimless cookie sheet to slide them onto the hot stones. Bake until the bottom of the crust is just light golden, about 8 minutes. Remove the dough from the oven.
Spray a sauté pan with olive oil and heat over medium-high heat. Add the mush­rooms and cook, stirring, for 1 1/2 minutes. Add the zucchini and the garlic and cook, stirring, for 1 1/2minutes. The vegetables should be cooked no more than halfway through. Remove the pan from the heat. Season with salt and pepper.
Spread a scant 2 tablespoons of pizza sauce on each crust. Arrange three tomato slices on each and sprinkle with 1 teaspoon Parmesan. Divide the caramelized onions and the mushroom mixture among the crusts. Divide the mozzarella chunks among the pizzas.
Bake until golden brown on the bottom and edges and the cheese is melted, 10 to 12 minutes. Serve hot, garnished with fresh basil, if desired.

Golden Door Pizza Sauce
This classic, tangy pizza sauce is very simple to prepare. Use it for pizza, calzones, and baked pasta dishes. Make it once and you may never use jarred sauce again. Because it stores so well, you may want to make a double batch. If so, use 1 (14-ounce) can of crushed tomatoes and double all of the other ingredients. Makes scant 3/4 cup

  • 1 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1 cup canned crushed Italian tomatoes
  • 1 1/2 teaspoons tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • Pinch of sugar, or to taste (optional)

In a small saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant but not at all brown, about 30 seconds. Add the tomatoes, tomato paste, basil, oregano, and red pepper flakes. Bring to a simmer and simmer gently for 10 minutes. Taste and if too tart, stir in the sugar.
Let cool completely before using. (The sauce may be stored in a tightly covered container in the refrigerator for 3 to 4 days or frozen for up to 1 month.)
Caramelized Onions
Even if you are not a big fan of onions, give caramelized onions a try; they add a fantastic, savory-sweet note to many dishes. The secret to truly caramelizing the onions-as opposed to simply browning, or even burning them-is patience. Cook them down very slowly to concentrate the natu­ral sugars in the onions. Makes 1 1/2 cups.

  • Olive oil spray
  • 2 large onions, halved and thinly sliced (4 cups)
  • 1/2 cup Chicken Stock, Vegetable Stock (pages 268 and 269), store-bought low-sodium broth, or water
  • 2 tablespoons balsamic vinegar Pinch of kosher salt, or to taste
  • Pinch of freshly ground black pepper, or to taste

Spray a skillet with olive oil and heat over medium heat. Add the onions, and cook, stirring occasionally, for 30 minutes until brown, stirring in 2 tablespoons of the stock whenever the bottom of the skillet starts to get dry and browned. You may not need all of the stock.
Add the balsamic vinegar, increase the heat to medium-high, and cook for about 4 minutes longer, stirring occasionally; the onions should be deep golden brown and very soft. Transfer the caramelized onions to a bowl and season with salt and pepper. Once cool, store the caramelized onions in a tightly sealed container in the refrigerator for up to 5 days.


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THIRD ANNUAL W FORT LAUDERDALE ‘BLISSGUY’ FORT LAUDERDALE COMPETITION SET FOR JULY 19

The third annual ‘blissguy’ Fort Lauderdale Competition at the W Fort Lauderdale – the world’s only such event – will be held July 19 at the uber hip, oceanfront urban resort. The first step in this year’s ‘Face Off:’ a series of casting calls starting June 23 and held around the Fort Lauderdale and Miami area. The goal of the sexy search: to find 10- 20 well-groomed and well-spoken guys willing to compete for a chance to carry the ‘blissguy’ Fort Lauderdale crown and represent the best of health, wellness & hunky-guy glamour for the next year.

And this year the search is on to give the ladies a voice in the festivities as well. Each of the Bliss Guy Casting Calls will also be looking for the first-ever ‘blissguy’ female emcee. To offer some ying to his yang, the competition’s oh-so-talented emcee, Y100 Radio show host, Chris Cruz, is looking for a gorgeous gal with the gift of gab to take a place on center stage next to him at the competition.

Highlights of this year’s ever-expanding event:

A series of Casting Calls including:

Saturday, June 23 (1pm-4pm) – Original Penguin Store located in the Aventura Mall (upper level #1691), in Aventura, FL

Friday, June 29 (4pm-7pm) – W For Lauderdale (4th Floor) Living Room

Saturday, June 30 (1pm- 4pm) – W Fort Lauderdale (4th Floor) Living Room

At each casting call, ‘blissguy’ hopefuls will fill out a fun questionnaire, be interviewed by blissguy competition organizers and pose for a quick little headshot

Female emcee hopefuls will be given a script to free style from. A video of the performance will be posted on Facebook and the hotel’s fans get to vote to help select the final contestants

Bliss Guy promos on Y100

Sponsors: Original Penguin, Ford Models, Y100, Ted Gibson Salon, Smart Water, BodyTek Gym, Emagination Creative Group, and Beranek Optometry

Judges: Even more beauty, grooming and style power on this year’s panel made up of reps from:

Ford Models Miami

Original Penguin

Maxim’s Hometown Hottie

bliss spa

Local Television and Radio personalities

“We have been thrilled by the response to this one-of-a-kind event for guys,” explains Bliss Spa at W Fort Lauderdale Director, Micheal Wilson. “Our reputation is growing beyond South Florida so we’re looking forward to seeing the range of super studs this year’s casting calls will attract. Not to mention, the new addition of our search for the ‘blissguy’ female emcee will really give a whole new dynamic for our entrants and guests to enjoy.”

The casting calls are open to any male in the community (21 and older) who wants to put their best foot forward to be the next face of Bliss Spa Fort Lauderdale. In its search for the best of the best, the ‘blissguy’ Fort Lauderdale casting call invite has gone out to amateur athletes, fire and police stations, gyms and mixologists around the city.

Over 300 lucky onlookers are expected to attend the July 19 competition where the fabulous finalists will strut their stuff in Original Penguin, walking the runway and answering fun and flirty questions from a select panel of elite judges.

One lucky guy will be crowned and win:

1 year’s worth of Bliss Spa Services.

Appearances at special events during the year at the resort voted “The Trendiest in the U.S.” by Trip Advisor.

A $500 Original Penguin shopping spree to the winner as part of the grand prize package

A mega gift basket of special gifts from the event sponsors

For full contest and grand prize details, visit: www.blissguyfortlauderdale.com

 

 

Tracie Martyn Spa

Tracie Martyn Spa was showcased at the Luxury Review May 10th, 2012.  The Spa has an impressive list of clientele.  Diane von Furstenberg goes there regularly.  So does Kate Winslet, Susan Sarandon, Liv Tyler, Julianna Margulies  and even Madonna.  Her products which are organic make skin look younger and reduces redness. Many find her facials a last resort before plastic surgery, and are glad to achieve results without breaking skin. It will cost you upwards of $450 for a facial, but the clients tout it's a savings if your other alternative is plastic surgery.  So what products do these celebrities use?

Kate Winslet told Easy Living magazine "I absolutely love this Resculpting Body Cream.  It doesn't have any chemicals so you feel it's okay to use all over.  For years I had bumpines on the top of my arms-i'ts hereditary, all the girls in my family have it-and this completely got rid of that.  This product has made it possible for me to have my arms out on the red carpet."

So what else does she do? US Weekly reported Kate uses Tracie's Resculpting Body Serum to firm her neck and jawline.   She also goes into the spa for the Red Carpet Facial.

DVF reports "her Firming Serum is the only things I use on my face.  It's very refreshing."

Ke$ha told Elle Magazine that the TRACIE MARTYN Amla Purifying Cleanser "Impressively gets all the glitter and makeup off in one step."

Kate Winslet: "Tracie's Resculpting FAcial tightens up your skin so much you look like you've ben on a two-week retreat to Thailand."

Susan Sarandon: "When I really want to treat myself, Tracie's treatment is one of the few things I know that makes you beautiful both inside and out.  It seems to drain not only the puffiness but all the tension as well."

Tracie gave tips in In Style Magazine and recommended the following vitamins:
Bilberry extract, Nature's Way $24/90 at Whole Foods Market
L-carnosine, the Vitmain Shoppe, $37/100
L-carnitine, Great Earth Vitamins $46/50: greatearth.com
Drink lots of water and green tea
Liquid chlorophyll, World Organic, $7/8 oz; mothernature.com (She adds a teaspoon of liquid chlorophyll to her morning Fiji water.)

Property Details

Name of Spa: Tracie Martyn Spa
Address: 101 5th Ave
City: New York
State or Province: NY
ZIP: 10003
Country: USA
Phone Number: (212) 206-9333
Toll Free Phone Number: N/A
URL http://www.traciemartyn.com/
E-Mail customerservice@traciemartyn.com,
Square Feet: N/A
Number of Treatment Rooms: N/A
Retail Products: Tracie Martyn
Number of Guest Rooms: N/A
Types of Payment Accepted: N/A
Cancellation Policy: N/A
Gratuity: N/A
Awards: N/A
Staff to Guest Ratio: N/A
Rate: Approximately $450 for a facial

Hours of Operation: N/A
Pet Policy: N/A
Last Renovation: N/A
Amount: N/A
Early Arrival Instructions: N/A
Spa Director: N/A
Parking/Valet: N/A
Wifi: N/A
Restaurant: Some light snacks in the waiting area
Signature Treatment: Red Carpet Facial
Year Opened: N/A
Special Events: N/A
Airport: JFK/La Guardia/Newark
Owner: Tracie Martyn and her partner, Marisu Morariu
Manager: N/A
Meeting Space: N/A
Outside Treatment Rooms: None
Memberships: N/A
Fax: 212-206-8399
Minimum Age for Treatments: N/A

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